Martha Stewart Butternut Squash Soup with Coconut Milk and Ginger

Martha Stewart butternut squash soup with coconut milk and ginger is a silky vegan soup with roasted squash, shallots and fresh ginger that is ready in 140 minutes. It's an easy cozy soup for fall dinners, holiday starters or Sunday meal prep, and it's dairy-free and naturally vegan.

Roast the squash until a knife slides through the flesh with no resistance, because that is what makes the soup silky. Pull it out early and the puree turns grainy, even in a strong blender.

Martha roasts the squash halves cut-side down with the skin on, then scoops out the flesh, so no peeling or chopping is needed. She also whisks the coconut milk in at the very end, which keeps it creamy and tames the ginger and garlic.

Martha Stewart Butternut Squash Soup with Coconut Milk and Ginger

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

40

minutes

Cooking time

1

hour 

40

minutes

Calories

190

kcal

Roasted squash simmers with sweet shallots, garlic and ginger, then blends into a smooth, velvety soup. A swirl of coconut milk and a squeeze of lime finish it with a creamy, bright edge.

Ingredients

• 1 medium butternut squash (3 pounds)
  

• 3 tablespoons safflower or other neutral-flavored oil
  

• Kosher salt and freshly ground pepper
  

• 3/4 cup thinly sliced shallots (3 medium)
  

• 3 cloves garlic, smashed and peeled
  

• 2 tablespoons minced ginger (from a 2-inch piece)
  

• 3/4 teaspoon ground coriander
  

• 4 cups low-sodium vegetable broth
  

• 1/2 cup coconut milk, plus more for serving
  

• 1 tablespoon fresh lime juice (from ½ lime)
  

Directions

• Preheat and halve squash: Preheat the oven to 400°F, then cut the 3-pound butternut squash in half lengthwise. Scoop out the seeds and save them if you want to toast them for topping.
• Oil and season: Drizzle the cut sides of the squash with 1 tablespoon safflower oil. Season with kosher salt and freshly ground pepper.
• Roast the squash: Place the halves cut-side down on a foil-lined rimmed baking sheet and roast for 50 to 55 minutes. They are ready when the tip of a knife goes in with no resistance, so let them cool for about 15 minutes.
• Soften shallots and garlic: Heat the remaining 2 tablespoons oil in a 6-quart pot or Dutch oven over medium. Add 3/4 cup sliced shallots and 3 smashed garlic cloves with a pinch of salt and pepper. Cook 6 to 8 minutes until the shallots turn soft and translucent.
• Bloom the spices: Stir in 2 tablespoons minced ginger and 3/4 teaspoon ground coriander. Cook for about 2 minutes, until the pot smells very fragrant.
• Add the broth: Pour in 4 cups low-sodium vegetable broth, 1 cup water and 1 teaspoon salt. Stir well so the spices lift off the bottom of the pot.
• Simmer with squash: Scoop the flesh from the cooled squash into the pot and bring everything to a boil. Then reduce the heat to medium-low and simmer for 30 minutes, stirring a few times, and let it cool for 5 minutes.
• Puree the soup: Working in batches, blend the soup in a blender until completely smooth. Fill the blender only partway, since hot liquid expands.
• Add coconut milk: Return the puree to the pot and heat it over medium. Whisk in 1/2 cup coconut milk and cook for 5 minutes until warmed through.
• Finish and serve: Take the pot off the heat and stir in 1 tablespoon fresh lime juice, then season to taste with salt and pepper. Ladle into bowls and drizzle with more coconut milk, plus toasted squash seeds if you like.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Vitamix E310 blender, Nordic Ware half sheet pan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why is my butternut squash soup grainy?

Grainy soup usually means the squash was undercooked, and no amount of blending fixes that. Roast the halves until a knife pierces the flesh easily all the way through, which takes 50 to 55 minutes.

Can I use a different squash?

Honeynut, acorn squash and sugar pumpkin all work in place of butternut. They are similarly sweet and creamy and roast in about the same time, so the rest of the recipe stays the same.

How long does this soup keep?

Cool it to room temperature and store it in airtight containers in the fridge for up to one week. It freezes well for up to four months, so thaw it overnight in the fridge and warm it on the stove over medium heat.

Do I need to peel the squash first?

No, because the squash roasts with the skin on and the flesh scoops out easily once cooled. You would only need to peel it if you were simmering raw cubes in the soup, since the skin can turn tough and bitter.

How do I make the soup thicker or creamier?

Blending the roasted squash already gives it body, so it rarely needs thickening. For extra richness you can swirl in more coconut milk, or stir in heavy cream if you don't need it to stay vegan.